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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salads, on May 15th, 2012.

caesar_coleslaw

Coleslaw isn’t foremost on my brain when I think about salads. Not that I don’t like them – I do – but I seem to associate them only with summer barbecues. That’s a shame, really, as they’re quite good with a lot of different meals. This one combines one of my favorite tastes – Caesar – with regular cole slaw ingredients. But the dressing is a mayo style with capers.

My apologies about the photo. Not as good as it should have been. Too many shadows. But don’t let that deter you from trying this – if you like Caesar dressing, you’ll like this version of an easy coleslaw. I was at a cooking class with Phillis Carey, and she made this to go along with a ground chicken burger with Caesar components. I wasn’t so crazy about the burger, but I loved the coleslaw. Phillis made it very easy because she used ready-cut coleslaw mix (a 1-lb. bag), some green onions, a little bit of grated Parm and the caper-enriched mayo dressing (mayo + sour cream + lemon juice + Worcestershire + garlic and capers). VERY easy to do. She told us we could also use those packages of broccoli slaw (mix) too – and mentioned that salad as a big favorite of hers. She feels quite virtuous when she gets in lots of healthy veggies (the broccoli) and enhances it with the Caesar style dressing.

You’ll find a Caesar dressing here on my blog already – actually there are several – but Phillis’ version (Mayo Caesar Salad Dressing) using mayo as the base is one of my real favorites because it’s so easy (no blender needed). This dressing here is slightly different, but you could likely use either of them.

What I liked: the Caesar flavoring was wonderful. Add just enough dressing to suit your own tastes.

What I didn’t like: nothing at all!

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Caesar Coleslaw with Tangy Caper Dressing

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 6

DRESSING:
1 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon capers — rinsed and minced
2 large garlic cloves — smashed and minced
SALAD:
16 ounces cabbage — a coleslaw mixture, or use broccoli slaw mixture
6 whole green onions — sliced
1/2 cup Parmigiano-Reggiano cheese — coarsely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. DRESSING: In a small bowl whisk together mayonnaise, sour cream, lemon juice, capers and garlic until smooth.
2. COLESLAW: In a large bowl combine the slaw mixture, onions and add about 3/4 of the dressing. Mix thoroughly. Cover and refrigerate until well chilled, at least 1 hour, but not longer than 4 hours.
3. Just before serving, taste for seasoning (and add more dressing if it’s needed) and add Parm.
Per Serving: 344 Calories; 35g Fat (86.4% calories from fat); 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 569mg Sodium.

Posted in Salads, on April 11th, 2012.

shaved_asparagus_bean_salad

My daughter-in-law Karen told me about this salad and raved as she handed me the recipe, telling me I had to try it. Indeed. It’s SO very unusual – literally it’s shaved raw asparagus [done with a potato peeler], red onion, canned white cannellini beans, a citrus dressing that’s almost negligible on the oil side, some walnuts, and I added some chives and a few little slivers of kumquat (not in the original recipe). Totally worth making.

Until recently I’d never even heard of the magazine, Clean Eating. My daughter in law subscribes to it and has mentioned several recipes she’s tried and really liked. In case you haven’t heard of it either, here’s a sentence I copied out from their website: [Clean Eating] is all about consuming whole food in its most natural state, or as close to it as possible. And when she handed me the print-out from their website, she said I just had to try this recipe for the shaved asparagus salad. With asparagus in season, I wanted to give this one a go right away, before asparagus disappears from our local markets.

shaved_asparagus

There you can see the shaved asparagus. The ridges on each sliver are from the peeler itself. Everything you shave with this peeler has that distinct marking.

shaved_asparagus_collageThat peeler is a treasure in my gadget arsenal – one of my favorite things (shown in photo at left) – full name Messermeister Pro Touch Swivel Peeler. I use this thing nearly every day in my kitchen. Anyway, I grabbed each asparagus stalk and peeled away, which gave me a really big pile of asparagus. And no, you don’t cook the asparagus – it’s shaved raw and served raw.

I prepared a half of a recipe, which would serve about 5 people, and used about a pound of asparagus, plus one can of cannellini beans.

As it happened, I cut off the very bottoms of all the asparagus stalks, but probably I didn’t have to do that, as I could have used those fibrous ends to hold onto. So I ended up with these little nubbins, which I tossed out. Actually, I ate all the little spikes from each spear I took a photo of the last one before I ate it :-).

You don’t need to make the dressing separately – it’s just fresh orange juice, fresh lemon juice, a little jot of champagne vinegar and you do toss the asparagus in a tiny amount of olive oil. The 10-servings salad calls for one tablespoon of oil. I made just half a recipe, as I mentioned and I still used a full tablespoon. And I just squeezed one orange and a half of a lemon into the bowl. So my measurements were not exact. Then you add some Pecorino cheese shavings (delicious addition since I love-love Pecorino cheese almost more than Parmigiano), fresh basil and toasted walnuts. Because we have fresh chives abounding in my herb garden, I threw in some of that, and our kumquat tree is just loaded with them, so I added some slivered peel (about 4-5 of them) to the salad as well. Those latter items weren’t in the original recipe. My DIL added fresh shaved fennel to her salad (I didn’t have any, so obviously that was left out of mine).

On the website’s recipe they suggest that if you have any leftovers of this, add a can of tuna and you have a full lunch salad. My friend Linda came for dinner, and we ate ample portions each – but we have just enough leftover, I think, to serve 2 people a small serving for lunch tomorrow.

What I liked: I understand the “clean eating” idea – this salad is just simple, but substantial and tasty food, with a “clean” citrus dressing that just adds, but doesn’t distract from the flavors of the asparagus and beans. I’d definitely make this again. The ONLY thing I’ll do differently next time is soak the onion for half an hour in water to remove some of the raw sharpness. Do note the very low calorie and low fat content here – this is a very healthy salad!

What I didn’t like: absolutely nothing. This is a definite keeper!

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Shaved Asparagus and Cannellini Bean Salad

Recipe By: Adapted slightly from Cara Lyons, for Clean Eating Magazine
Serving Size: 10
NOTES: This salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch. My suggestion: soak the onion in water with just a tiny jot of vinegar added to it – this will take away that sharp, raw onion flavor, then just drain and add to the salad.

2 pounds fresh asparagus
1 tablespoon olive oil
1 medium red onion — thinly sliced
30 ounces canned cannellini beans — canned, drained and rinsed well
2 tablespoons fresh orange juice — (or more if desired)
2 tablespoons fresh lemon juice — (or more if desired
1 tablespoon champagne vinegar
1/2 cup walnuts — chopped, lightly toasted
1/2 cup Pecorino Romano cheese — shaved, or Parmigiano cheese (2 oz)
1/4 cup fresh basil — cut in slivers
Sea salt and fresh ground black pepper — to taste
3/4 cup fennel bulb — shaved (optional)
2 tablespoons fresh chives — minced (optional)
2 tablespoons kumquats — halved, seeded, finely slivered (optional)

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
2. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
Per Serving: 157 Calories; 6g Fat (31.8% calories from fat); 10g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 352mg Sodium.

Posted in Salads, on April 5th, 2012.

cabbage_salad_buttermilk_dressing

It was about time I got around to making this salad – it’s been in my to-try file for years. Don’t tell anybody, but this is very low calorie. It’s also delicious, crunchy and a perfect accompaniment to grilled meat. In this case I served it alongside pulled pork sliders.

It was about 4 years ago and I was reading Smitten Kitchen’s blog. She raved. I mean she raved about this salad. I put it into my MasterCook to-try file and promptly forgot it. I have hundreds and hundreds of recipes in my to-try file. I should stop, right now, reading any more food blogs, magazines or cookbooks because I have enough recipes to last me until I’m at least 389 years old. But I can’t seem to help myself. I really do try NOT to buy more cookbooks. But gosh, darned, so many people just write the most beautiful books, blogs and magazine articles! I just can’t help myself!

So anyway, needing a salad to go with the pulled pork sliders I made the other night, I thought a cabbage salad seemed appropriate and this salad fit just great. It was incredibly easy to make. Now the original recipe (which came from Gourmet magazine) called for Napa cabbage. Visiting two markets, I found only Savoy, so that’s what was used in this. Savoy and Napa are similar, although they definitely look different. But both cabbages have more tender leaves, or maybe they’re just thinner-leafed. Anyway, you probably could make this with regular cabbage, but I truly liked the Savoy.

The buttermilk dressing is so very light. It’s flavored with some finely minced shallot, and a little bit of sugar (I used Splenda). Fresh chives, radishes and celery round out the cabbage. That’s it. I liked the look of the radishes on top, so I actually left them in a separate little baggie and tossed some dressing with them and sprinkled them decoratively on the top of the salad. If you make the full 4-cup cabbage recipe, you’ll use all of the dressing. Next time I might make more dressing – not only is it good, the salad might need a bit more. It could also be used on a regular green salad too. Don’t let it sit long, though, on a regular green salad. Because the dressing is mostly buttermilk, it will wilt tender green leaves.

What I liked: well, the calorie count, for one. And truly, you’d never know it’s so low calorie. It’s overall delicious. Yes, I’ll be making it again. When I used the left over dressing I added just a tad more mayo to it (I didn’t quite have enough to dress another cabbage salad) and I liked it a lot. That would “up” the calorie and fat content of the salad, though. It’s really awfully good as it is!

What I didn’t like: nada, nothing.

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Cabbage Salad with Buttermilk Dressing

Recipe By: Gourmet, November 2007, written up on Smitten Kitchen blog
Serving Size: 6

1/2 cup buttermilk — well-shaken
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar — or Spenda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chives — finely chopped
1 pound Napa cabbage — cored and thinly sliced crosswise (4 cups), or Savoy cabbage
6 whole radishes — diced
2 whole celery ribs — thinly sliced diagonally

1. Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, salt, and pepper in a bowl until sugar has dissolved, then whisk in chives.
2. Toss cabbage, radishes, and celery with dressing. It’s perhaps more attractive if the radishes are dressed separately and sprinkled on top.
Per Serving: 69 Calories; 4g Fat (50.2% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 238mg Sodium.

Posted in Salads, on March 28th, 2012.

romaine_salad_oranges_walnuts_pecorino

A salad that’s a bit different – different because you leave the Romaine leaves whole (and you could actually pick these up by hand if you composed the salad carefully), drizzle them with a walnut oil and sherry vinegar dressing, then garnish with slices of bright orange slices (I used Cara Cara, a type of Navel), Pecorino cheese and some easy glazed walnuts.

We were going to the home of friends for dinner and I was asked to bring a salad. The only thing I knew was that we were having pasta. I could have made a regular green salad, but since I had 3 Cara Cara oranges that needed to be used, I used a Joanne Weir recipe instead. From her cookbook, Joanne Weir’s More Cooking in the Wine Country. I knew this salad would showcase the oranges beautifully, and I assumed the relatively simple walnut oil dressing would go well enough with pasta. My only deviation from Joanne Weir’s recipe was to use Pecorino cheese (she suggested Manchego from Spain, or Parmigiano-Reggiano). I had a nice wedge of Pecorino with truffles in it and it worked very well with this. I used a lot less cheese than called for – and I didn’t use all the dressing, either (great, some leftover for another day!).

The Romaine leaves (using the hearts only) were separated gently (I trimmed off the base, up about 2 to 2 1/2 inches) and sort of flattened them as best I could onto a large platter. Next I used a big spoon to strategically drizzle some of the dressing on each and every leaf. In case any of the guests ate it in hand, you’d want each leaf to be dressing-enhanced. Next I grouped most of the oranges at one end of the platter (that was the way to cookbook’s photo showed it). If I were truly making this finger food I’d have cut the oranges into much smaller pieces and placed the equivalent of about 1/2 of a slice on each leaf. I wasn’t, so I didn’t. Therefore when serving (using a pie wedge, actually, which worked well), each person took a leaf or two and an orange slice or two. Then I shaved the Pecorino cheese all over and lastly added the glazed walnuts (they’re tossed with walnut oil, sugar, salt and pepper and oven roasted) on top.

THE MAKE AHEAD PART: The walnuts can be baked ahead. The Romaine can be prepped ahead and left chilled in a plastic bag. The cheese could be shaved ahead, but really I think doing it at the last minute was just as easy. The dressing can be made several hours ahead too (and left at room temp). So it was easily assembled at someone else’s home.

What I liked: the fact that the salad was different looking; that the dressing was composed with some walnut oil (I like walnut oil); the oranges, definitely. They added a really deliciousness to the salad. Oh, how could I forget the walnuts? They were good too – great texture addition.

What I didn’t like: nothing at all. I’ll be making it again for sure.

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Romaine Salad with Oranges, Walnuts and Pecorino

Recipe By: Adapted slightly from Joanne Weir’s More Cooking in the Wine Country
Serving Size: 6
Serving Ideas: Alternatively, you could compose this salad to be eaten out of hand – if so, place leaves on the platter and drizzle with dressing, a bit of cheese and nuts. Cut the oranges into small pieces and evenly space them along the leaf as best as possible. You could also chop up the walnuts into much smaller pieces and sprinkle them the full length of each leaf too.
NOTES: My changes: I used 3 oranges, a lot less cheese. I added pepper to the nuts and I used less dressing on the whole salad than suggested. 

TOASTED WALNUTS:
3/4 cup walnut halves
1 tablespoon walnut oil
1 tablespoon sugar
1/4 teaspoon salt
2 pinches freshly ground black pepper
SALAD DRESSING:
1 teaspoon orange zest
3 tablespoons fresh orange juice — (squeezed from one of the oranges listed below)
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 medium shallot — finely minced
SALAD:
2 small romaine lettuce heads — outside leaves removed (use only hearts)
4 whole oranges — Cara Cara or Navel
3 ounces Pecorino Romano cheese — shaved for garnish (or use Manchego or Parmigiano-Reggiano cheese)
Salt and freshly ground black pepper to taste

1. TOASTED NUTS: Preheat oven to 375°. Place walnuts in a small bowl, add the oil and toss to coat. Add sugar, salt and pepper. Spread nuts on a baking sheet, in one layer (line pan with foil for easy cleanup) and bake until they are just turning a medium brown (don’t burn!), about 6-8 minutes. Set aside to cool.
2. SALAD: Grate enough zest from an orange to measure 1 teaspoon. Cut orange in half and squeeze the juice (use some in the dressing below).
3. With remaining 3 oranges cut off ends, then using a paring knife carefully trim off all the peel. Turn orange on its side and slice 8-9 slices per orange. Set aside.
4. DRESSING: In a small jar combine the orange zest, orange juice, walnut oil, olive oil, sherry vinegar, shallot, salt and pepper. Shake and set aside. You may leave this at room temp for a few hours; otherwise refrigerate. Return to room temp before serving.
5. ASSEMBLY: On a large platter place the Romaine lettuce leaves (flattening them slightly, if possible). Using a spoon, drizzle each leaf with the well mixed dressing. Add the orange slices at the base end, and garnish entire salad with the Pecorino cheese and walnuts. Serve immediately with a pie wedge so each person can lift a complete leaf to a plate.
Per Serving (not accurate because you probably won’t use all the dressing): 222 Calories; 16g Fat (62.7% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 353mg Sodium.

Posted in Fish, Salads, on March 24th, 2012.

grilled_orange_rice_noodle_crab_salad

A so-very refreshing salad made with some grilled Cara Cara orange segments, some of those ultra-thin rice noodles, crab (or you could use chicken, or shrimp even) with a tangy citrus, garlic, lemon grass dressing. Add veggies of your choice (this one contains cucumber, carrots and mint).

It’s really quite fun cooking when somebody else has done all the sous-chef work, the grunt work. At the class I attended (sponsored by Sunkist, to introduce me to the cara cara oranges), they set up little work stations including one of those free-standing induction cooktops for each group of 3, so we grilled the oranges for this salad (I’d not done that before), made the dressing and put the salad together right there. We added in cucumber, a bunch of julienned carrots, a bunch of fresh mint and topped the salad with some chopped peanuts.

The oranges are drenched in a bit of the dressing, then grilled just long enough to get pretty grill marks on them, then they can be removed. This could be made ahead of time as the oranges don’t need to be served hot. The point is just to make them attractive! The rice noodles could be made an hour or so ahead of time too, although when they sit, they start getting sticky and it’s much harder to separate the strands. You don’t want big clumps of noodles that are very hard to eat. When you toss the dressing into the noodle mixture, mix it around – best method is your hands, although we didn’t do that!  – and separate the noodles as much as you can.

Over the years I’ve learned that it’s best to mix the main ingredients together and leave out the protein (crab, shrimp, chicken) and put those on each serving, so each person gets the same amount. Put a little bit of dressing on the crab too so all of the salad is dressed. You could add some sugar snap peas, some snow peas, some blanched asparagus cut up in pieces, even some very small florets of broccoli. It might not be quite so authentic, but it would be good! Put the pretty oranges on top, decoratively and you’re set. A bunch of green onions would be good in this too, including some of the dark green part.

What I liked: It was such a beautiful salad – the color contrasts were gorgeous (I suppose that’s the artist’s eye in me). The taste: really yummy. I liked the different textures and particularly liked the addition of the citrus.

What I didn’t like: really nothing. We don’t eat many carb-centric dishes, however, so it would be a special treat. I liked the crab and also think shrimp would be a great alternative. Worth making.

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Grilled Orange, Rice Noodle and Crab Salad

Recipe By: Robert Danhi, consulting chef for Sunkist Growers
Serving Size: 6
NOTES: Next time I make this I’ll be using some snow peas, or sugar snap peas, more carrots, some green onions. Make certain you add enough dressing as the noodles will soak it up! Their recipe thought this would feed 4, but I think it would serve more, so I’ve guess-timated 6.

DRESSING:
6 ounces fresh lime juice
6 ounces fresh orange juice — Cara Cara, or any sweet orange
6 ounces Thai sweet chili sauce
2 ounces fish sauce
1/4 cup fresh garlic — minced
1/4 cup lemon grass — only the white part, finely miinced
SALAD:
1/2 pound rice noodles — (dry)
3 ounces cucumber — julienned
3 oou fresh carrots — julienned
1/4 cup fresh mint — chopped
1 pound lump crabmeat — (not snow crab)
ORANGES and GARNISH:
5 whole oranges — sweet, like Navel or Cara Cara
1/2 cup fresh cilantro — chopped
3/4 cup peanuts — chopped

1. DRESSING: Combine all ingredients in a bowl and whisk. (You may not use all the dressing.)
2. SALAD: Soak noodles in warm water (about 90°) for 15 minutes. Drain well. In a gallon of boiling water, cook noodles for about 2 minutes. Drain and rinse under cool tap water.
3. In a large bowl combine the noodles, cucumber, carrots and mint. Add a small amount of the dressing to the crab meat and set aside.
4. ORANGES: After cutting off the peel, cut each orange into about 6 wedges (these are not individual orange segments, but wedges – you need some of the connecting membranes to hold the orange pieces together during grilling). Gently toss the orange pieces with about 2 ounces of the dressing. Heat a grill (stovetop is fine) to medium high and oil it, then add the orange segments on both cut surfaces for about 30 seconds per side, just long enough to get some grill marks on them. Do not over cook them! Remove and set aside.
5. Add dressing to the noodle mixture (enough to suit your taste) and toss. Place portions out on plates, then top with the crab meat (and any dressing on it), grilled oranges, cilantro, and peanuts. Serve.
Per Serving: 481 Calories; 11g Fat (21.0% calories from fat); 21g Protein; 76g Carbohydrate; 6g Dietary Fiber; 60mg Cholesterol; 444mg Sodium.

Posted in Salads, on March 16th, 2012.

pear_arugula_fennel_gorg_salad

Ah, my mouth is watering just looking at this salad. Love those arugula leaves. And the pear, the Gorgonzola crumbles, and there’s some fresh fennel bits off to the left. The walnuts, well, they’re underneath the pear I think. Altogether delicious.

Almost every upscale restaurant serves arugula in some way, shape or form these days. It’s such an “in” green. Trader Joe’s sells baby arugula, which is the ideal for this salad. You could get all the ingredients there, actually, including the Gorgonzola cheese, pears and fennel. I happen to really like the peppery taste of arugula, but I understand, it’s not everyone’s favorite choice. If that’s the case, just substitute some other green like mache or even Romaine.

The recipe came from the cooking class with James Clark, the chef at Croce’s in San Diego. I would suppose this is one of their signature salads, although since I haven’t been there, I really can’t say for sure. The recipe, though, is from the next cookbook he and Ingrid Croce are publishing – I know that because James made a photocopy of the proof copy. He had explained to us that the previous couple of days he was bleary-eyed from re-reading the cookbook. Again and again. Fixing little things, typo’s and such. Since I was in the advertising business, I know proofreading well!

This salad is just delicious, that’s all I can say. Fresh fennel is finely sliced, Gorgonzola cheese is crumbled, walnuts are toasted, the Champagne vinegar vinaigrette is whizzed up in the blender and you’ll be all set. Plate the salad and add the cheese, walnuts and at the last minute slice the pears. Serve.

What I liked: the crunchy, peppery flavor of the arugula; the Gorgonzola crumbles (maybe because they’re not the norm like Feta or Blue Cheese); the toasted walnuts. Well, and the fennel too. Oh, heck, I just liked it all.

What I didn’t like: nothing at all.

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Pear, Arugula and Fennel Salad

Recipe By: Adapted slightly from James Clark, Croce’s Restaurant, San Diego, 3/2012
Serving Size: 8
NOTES: If you make this according to the restaurant’s version, the dressing is a bit on the tart side. I think it needs just a tiny jot of sweet – sugar, agave or honey (see note in ingredients).

CHAMPAGNE VINAIGRETTE:
1 tablespoon shallots — minced
1 teaspoon garlic — minced
1/2 cup champagne wine vinegar
1 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon sugar — or honey [my addition]
1/4 teaspoon star anise — ground to a powder
SALAD:
1 small fennel bulb — very thinly sliced
1 pound arugula — baby leaves
2 whole pears — Bosc or red
1/2 cup gorgonzola cheese — crumbled
1/2 cup walnuts — toasted, chopped

1. VINAIGRETTE: Puree all the ingredients in a blender until thoroughly mixed. Dressing will not emulsify because there are no ingredients in it to help it do so, so you’ll need to put it in a shaker container and shake vigorously before serving it. Dressing will keep for up to a month.
2. SALAD: In a mixing bowl combine the fennel, arugula and add the vinaigrette to taste. You will not use all the vinaigrette. Place on each plate and top with gorgonzola crumbles, sliced pear and walnuts.
Per Serving (you probably won’t use all the dressing, so these numbers are high): 386 Calories; 37g Fat (81.2% calories from fat); 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 466mg Sodium.

Posted in Chicken, Salad Dressings, Salads, on March 8th, 2012.

deconstructed_chicken_caesar_salad

There’s a short story to tell: when I was still in college (oh, many years ago) I worked every Friday night and all day Saturday at Marston’s (an old family-run San Diego department store). I worked in the Personnel Dept. (remember when they used to call Human Resources the Personnel Dept.?). My job was to train new sales employees – things like how to use the cash register (no electronics at all although they were electrically run). And about the company’s general policies including ethics – plus some limited safety info – mostly boring stuff. Anyway, on Saturdays when I wasn’t teaching I’d walk to a diner a few blocks away. They had a Caesar Salad on their menu that I was crazy about. It was just the best. It had all the elements of a perfect Caesar – Romaine, an egg-based olive oil dressing with good Parmesan, some big honkin’ croutons and a strip or two of anchovies on top. And lemon. That began my my appetite for anything Caesar, I’ll tell you. Hence you’ll find many Caesar type dressings here on my blog.

It would logically follow, then, that as I was reading the most recent issue of Bon Appetit, I was motivated by a recipe in the issue for a Parmesan Chicken and Caesar Roasted Romaine (salad). As I’m writing this, it’s not yet “up” on epicurious or I’d link to it. It got me to thinking. I had everything I needed to make this, but I wanted some dressing on the salad. So I improvised a bit, although I roasted the chicken and Romaine as indicated in the recipe. I went to my current favorite Caesar dressing – a Phillis Carey one that is cinchy easy made with mayo as the base. I’ve printed it up below as a separate recipe – you need that recipe IF you like Caesar. Phillis served it on a steak salad (and I wrote it up then as an integral part of that salad) at a cooking class a couple of years ago and I’ve been a fan of it ever since!

It was an easy dinner. Well – let me re-phrase that – it took me one hour to do it all – make the dressing, prep the chicken, make the panko crumb topping, prep the Romaine, heat the oven, roast the chicken, then roast the Romaine, cook some haricot verts (my very favorite recipe, garlic green beans), toss them in a skillet with some garlic and olive oil, plate it, drizzle on some of the Mayo Caesar dressing and serve! Whew! I felt a little like a one-armed paper hangar. Normally time isn’t of an element, but we had choir rehearsal and my magic time is “sit down to eat by 6:00.” We made it at 6:05, fortunately. (As an aside – we had sufficient leftovers of the chicken – so I chopped them up, cut up about a cup of the garlic green beans, made a Romaine salad with tomatoes, celery – and tossed it with more of the Mayo Caesar Dressing – that was out dinner the next night.)

pecorino_trufflesThe photo at left shows you one little deviation. I have good Parmigiano-Reggiano cheese, but I decided to use some Pecorino cheese I bought recently that contains some truffles. You can see some of the truffle stuff (little black specks). Oh does it make this cheese fantastic. It’s called Pecorino al Tartufo. It was sprinkled on top of the salad only – I used good Parmigiano for the dressing.

chicken_caesar_roastingOnce I lightly pounded the chicken breasts, they were placed on a large baking sheet (you need a large one to fit the big Romaine head halves). The panko crumb/cheese mixture was spooned on top and it went into the oven for exactly 10 minutes. The crumb mixture had just started to brown. Meanwhile I had brushed the cut Romaine halves with olive oil. They went on the tray and were baked another 5 minutes. At that point I didn’t think the lettuce had enough color, so I turned the oven on the broil for about 1 minute only (more and the chicken would have turned too firm and the Romaine would have been a black mess). Remove and serve. With the dressing dribbled over the Romaine and some cheese sprinkled on top.

What I liked: the overall taste – but then I love chicken Caesar salad under most circumstances. As long as the dressing is good.

What I didn’t like: not a thing. Delicious.

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Deconstructed Chicken Caesar Salad

Recipe By: Adapted from Bon Appetit, 2012
Serving Size: 4
NOTES: I used a little sprinkle of Pecorino cheese on top of the roasted Romaine – and what I had contained some truffles. You can use regular Pecorino, or Parmigiano too.

4 pieces boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1/2 cup Pecorino Romano cheese — grated (or Parmigiano)
1/2 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons Italian parsley
2 large garlic cloves — smashed, minced
GRILLED ROMAINE:
2 whole Romaine lettuce — heads, halved lengthwise
1 tablespoon extra virgin olive oil
1 whole lemon — cut in wedges, on each plate
About 1/2 cup Mayo Caesar Dressing
1/4 cup Pecorino Romano cheese — grated, for garnish on the lettuce (or Parmigiano)

1. Trim chicken breasts as needed, and pound them slightly to an even 1/2 inch thickness.
2. Sprinkle chicken with salt and pepper to taste.
3. In a small bowl mix together the cheese, panko, olive oil, parsley and smashed garlic.
4. Preheat oven to 450°.
5. Using a large baking sheet, line it with foil. Place the chicken breasts on the foil. Gently spoon the cheese/panko mixture on top of each breast.
6. Bake for 10 minutes, until the topping has just begun to brown (no longer).
7. Meanwhile, cut the Romaine heads in half, lengthwise, leaving some of the root end intact, so it holds together. Brush the cut side of each half with oil.
8. After the chicken has roasted for 10 minutes, remove pan and place the oiled Romaine heads on the baking sheet, and try to roll them so the cut edge is level, if possible. Return to oven and continue roasting for about 5 more minutes. Watch the pan carefully. If the Romaine hasn’t browned much, turn heat element to broil, and cook for about 1 more minute, just so the Romaine begins to brown on the edges (not necessary for the cooking, but it looks more interesting).
9. Place chicken breast on each plate, with the Romaine half next to it. Drizzle the Romaine with the Mayo Caesar Dressing. Sprinkle with additional Pecorino cheese, if desired.
Per Serving: 377 Calories; 17g Fat (39.8% calories from fat); 41g Protein; 17g Carbohydrate; 7g Dietary Fiber; 80mg Cholesterol; 411mg Sodium.

. . .

Mayo Caesar Dressing

Recipe By: Phillis Carey, instructor and cookbook author
Serving Size: 6

2 cloves garlic — peeled
1/2 cup mayonnaise — Best Foods or home made
1/4 cup Parmigiano-Reggiano cheese — grated
2 tablespoons olive oil
1 tablespoon capers — drained (or use anchovies, if desired)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Turn blender motor on and removing lid slightly drop garlic cloves into bowl. Turn motor off.
2. Add all remaining ingredients and blend until mixture is smooth. (Ideally you might want to double the dressing quantities because this amount “throws” the dressing all over the workbowl.) Pour dressing into a container and refrigerate. It tastes best if used within a week, but will keep for several weeks under refrigeration.
Per Serving: 190 Calories; 21g Fat (94.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 365mg Sodium.

Posted in Salad Dressings, Salads, on February 27th, 2012.

carrot_feta_arugula_salad

You might not think roasted carrots could be in/on a green salad. Let me assure you, you will be delightfully surprised at how flavorful this salad is. Trust me!

A couple of weeks ago my friend Cherrie and I attended a cooking class with Tarla Fallgatter. Actually it was on Valentine’s Day (hence the color-clashing red/pink plates). A few nights later Cherrie made this salad when the 4 of us were visiting our friends Stacey & Russ, who live in San Jose, but I forgot to take a better photo. . .

imageNo matter what – if you like carrots – you’re going to adore this salad. I may make it today, just because looking at that photo sends my salivary glands into overdrive! When Cherrie made it she and I found some of the adorable multi-colored baby carrots at a local market (see photo left). They made a pretty presentation on the plates.

But even if you can’t find the pretty carrots, use regular orange carrots. Buy organic, though, as they have so much more flavor. You’ll want to adjust the roasting time depending on the size of the carrots. They want to be just barely cooked through – not mushy.

The dressing is so perfect for this salad – a honey mustard vinaigrette with pear vinegar. I liked the dressing well enough that I’d make it all by itself. In this salad you dress the carrots with just a bit of the dressing, and dress the salad lightly also. The recipe makes more dressing than you’ll need, which is just fine by me! More for another dinner.

What I liked: the carrots – roasted – are just intensely full of flavor. Worth making for any reason. And I particularly liked the arugula – but you can use mache instead. Whatever is available. And the dressing is particularly good too.

What I didn’t like: nothing at all. Fabulous recipe.

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Roasted Carrot, Arugula and Feta Salad

Recipe By: Tarla Fallgatter, cooking instructor, Feb. 2012
Serving Size: 6
NOTES: The pear vinaigrette will probably dress at least 8 servings, if not more. If you can find multi-colored carrots (purple, yellow, white and orange) this makes a really beautifully presented salad. Otherwise, regular, large orange carrots will be just fine! The salad does not need very much dressing – be careful and don’t overdo it. Do choose a Feta that isn’t overly salty. Tarla recommended Bulgarian (because it cubes well) but I didn’t like it at all – I prefer a milder and crumbled Feta instead.

12 medium carrots — mixed colors, if available
2 teaspoons mixed spice rub
2 tablespoons olive oil
2 cups arugula — baby arugula if possible, or mache lettuce
1/2 cup micro greens — optional
1/3 cup sunflower seeds, toasted
3 ounces Feta cheese — cubed or crumbled
1 whole avocado — peeled, sliced
VINAIGRETTE (makes more than you’ll need):
2 tablespoons pear vinegar
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons honey mustard
4 1/2 tablespoons olive oil

1. Preheat oven to 400°.
2. Toss carrots with olive oil and spice mix and place on cookie sheet. Roast until tender, turning occasionally, about 15-20 minutes. Cool. If carrots are large, slice in half lengthwise, or in quarters, or if small, leave whole. Toss carrots with about 2 T. of the vinaigrette.
3. Toss lettuce (or arugula), micro greens and sunflower seeds together. Add a bit of dressing and toss gently, then add Feta cheese (in it, or on top). Divide among plates and place carrots decoratively on top of the salad.
Per Serving (assumes you’ll use all the dressing, which you likely will not): 334 Calories; 27g Fat (70.5% calories from fat); 6g Protein; 20g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 237mg Sodium.

Posted in easy, Salads, Veggies/sides, on February 13th, 2012.

moroccan_carrot_salad

Just bright flavors in this carrot slaw – raw, grated carrots, toasted nuts, some minced dried cranberries, and a very fragrant Moroccan spice mix along with some lemon juice, apple juice and a little jot of olive oil. Very healthy, but don’t tell anybody – they’ll never know.

When I made this for dinner the other night (served it with a garlic sausage and cranberry mustard) my DH sighed and said “mmmm.” A good sign. I knew I liked it because I sampled it as I was making it, but I wasn’t sure he’d like it as much. The cumin and coriander seeds definitely give it an African slant. We both had seconds. And since the entire recipe (makes about 3 1/2 cups total, to serve about 4 people) had 1 tablespoon of olive oil – well, it’s very healthy too. I can’t wait to have leftovers – for dinner tonight, thank you.

According to my notes, this recipe came from Vegetarian Times. I think it came to my inbox because once upon a time I subscribed to their email newsletter. In any case, it’s an easy recipe to make. I happened to have some toasted walnuts from a couple of days before, so I didn’t have to toast them. I also had some toasted pine nuts, so they were tossed in there too. Probably when we eat the leftovers, the nuts will be soft – so if you want to, just sprinkle the nuts on each serving – in the event you know you’ll have leftovers.

Recipe Tip:

If you’re not so fond of raw, grated carrot, plunge the whole carrots in boiling water for about 2-3 minutes (depends on how big and fat they are), then drain and grate. The carrots will still have some crunch, but won’t be quite so raw and hard to chew.

What I liked: the overall flavors – the combination is just so good. Healthy and light – bright flavors altogether.

What I didn’t like: just one minor thing – I didn’t love crunching on the whole coriander seeds, so next time I might use ground coriander instead. The cumin seeds were fine, just not the coriander. Definitely I’ll make this again, though.

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Moroccan Carrot Salad

Recipe By: Adapted slightly from Vegetarian Times
Serving Size: 4

3 cups carrots — grated
2 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 cup chopped walnuts
1/2 tablespoon coriander seeds — (or use 1 teaspoon ground coriander)
1/2 tablespoon cumin seeds
1/2 cup dried cherries — (I used dried cranberries)
2 tablespoons chopped cilantro
1 pinch cayenne — if desired

1. In a medium bowl, toss together carrots, cider, juice and olive oil.
2. In a small skillet, add walnuts, coriander and cumin seeds. Toast the mixture over medium heat until very fragrant and beginning to brown – about 5 minutes.
3. Add the spice/walnut mixture, dried cherries, cilantro and cayenne (if using) to the carrot mixture. Season with salt and pepper to taste – toss together until well combined.
Per Serving: 237 Calories; 13g Fat (45.8% calories from fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 38mg Sodium.

Posted in Salads, Veggies/sides, on January 11th, 2012.

black_eyed_pea_salad

You know, of course, that we Americans, and particularly people from the American South, must eat black eyed peas on New Years’ Day, because it guarantees good luck in the new year. I had hoped to find some fresh black eyed peas, but alas, they’re very hard to come by in California. Perhaps they’re available everywhere in the South. Most years I haven’t paid much attention to the tradition, but I decided we needed to guarantee it for 2012! Instead of making hoppin’ John, a hot black eyed pea dish, I decided to make a cold salad. I went to Eat Your Books to see what recipes I had on my own bookshelves, and immediately went to Deborah Madison’s vegetarian cookbook, Vegetarian Cooking for Everyone.

Dried Beans

Do remember that it’s best to buy a fresh bag of dried beans rather than use any that have languished in your pantry for a year. Despite the fact that they’re dried and you’d think they couldn’t get any more dry, they can, and they do. Also, don’t add any salt to the cooking pot until the beans are tender – some experts tell us that adding it early on will guarantee the beans will never get tender.

Even though I mostly followed Deborah Madison’s recipe, I made a couple of deviations. I added a slice of bacon to the beans as they were simmering to tenderness, but that’s optional. And fished it out once they were cooked since it was soggy. The bacon added some nice smoky flavor to the beans. Once drained I added in the tomato, feta, green onions, parsley and oregano. The dressing is a lemony one, and this is where I deviated. I did use lemon juice (our winter crop is in full swing right now), but I added twice as much lemon juice as called for. Beans just love acid. I learned this many years ago when making one of my favorites – and I didn’t name this salad – Paul Prudhomme did – it’s called The Best Bean Salad. In that salad (also a cold bean salad) you add a whole LOT of apple cider vinegar. In the write-up about the recipe Paul even said it’s not a typo, yes, it’s almost all vinegar and he explained something about the chemistry involved – beans have a natural affinity to acid – they soak it up and mellow it. That bean salad is so low in fat it’s almost non-existent. So, I knew it would work in this recipe as well. That’s why I added twice as much lemon juice, since I knew it would be fine, and it was. It also gives the salad a piquant taste.

If at all possible, let this salad chill overnight. If you can’t, then at least give it 4-6 hours. That gives the lemon juice time to be absorbed by the beans. The flavors do mingle so much better with time to sit.

What I liked: If you like bean salads, you’ll like everything about this. Not hard. Makes a bunch. If you cut down on the oil (which you probably could do easily enough) it could be low in fat too. The little bit of crunch (green onions) is good. I might even add some red bell pepper to it as well. Since I love feta cheese, it was a good addition.

What I didn’t like: not much, other than the chore of having to soak the beans overnight, and the hour or two of cooking (and cooling) them before you start making the salad. But nothing about it is hard, so I’m not complaining! It also makes a LOT – people don’t take huge portions of a bean salad, unless it’s the only thing they’re eating.

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Black Eyed Pea Salad with Tomato and Feta

Recipe By: Adapted from Vegetarian Cooking for Everyone, by Deborah Madison
Serving Size: 12 (small portions)
NOTES: Beans have a natural chemistry when combined with an acid (like vinegar or lemon juice) so you might think it will be too strong. If you allow the beans to absorb the dressing for several hours or overnight, you’ll find the salad very mellow.

1 pound black-eyed peas
1 slice bacon — (optional) chopped
4 whole scallions — including an inch or two of the greens, thinly sliced
3 medium tomatoes — (small) seeded and chopped, or 1/2 cup of drained, good quality canned tomatoes
1/4 cup chopped parsley
1 teaspoon dried oregano
3 ounces feta cheese — diced or crumbled
Salt and freshly milled pepper
LEMON VINAIGRETTE:
1/2 cup fresh lemon juice — (this is double what the recipe called for)
2 teaspoons lemon zest
1 teaspoon salt
1 large shallot
10 tablespoons olive oil (that’s half a cup plus 2 T.)

1. Dressing: Combine in a blender the lemon juice, zest, salt and shallot in a blender and puree, then add oil, taste and adjust salt and pepper to taste. The dressing will be very acidic (it should be) but will be absorbed by the beans.
2. Simmer soaked peas in salted water, about an inch above the beans, with the bacon, in a covered saucepan until tender; it will take 35 minutes to 1 hour.
3. Drain the beans (save the liquid for another use if you’d like) and place in a bowl along with the scallions, tomato, parsley, and oregano. Pour the vinaigrette over the peas and toss gently with a rubber spatula. Add the cheese, some pepper, and toss again. Taste for salt. Chill for at least 4 hours, or better yet, overnight. Serve chilled or at room temperature. Stir well before serving as the dressing will sink to the bottom.
Per Serving: 261 Calories; 14g Fat (45.6% calories from fat); 11g Protein; 26g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 276mg Sodium.

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